Mint Berry Pancakes
Melanie’s Mint Berry Pancakes
The PBCo. Team
2tbs Protein Pancake Mix
- 2tbs Ricotta Cheese
- 1 Whole Free Range Egg
- 1tsp Vanilla Extract
- 3tbs Coconut Oil
- A handful of Organic Mixed Frozen Berries
- Coyo Acai & Blueberry Ice Cream
- Raw Cacao Nibs
- Fresh Mint
In a bowl, whisk together the pancake mix, ricotta, egg and vanilla extract, then leave to sit for at least 5 minutes.
Heat a frypan on a high heat and add the coconut oil.
Turn down the heat, and pour the batter into 3 medium sized pancakes.
Lift the edges of the pancakes and have a peek to see if they’re ready. Flip when golden underneath and cook the other side.
While your pancakes are cooking, heat the frozen berries in a small saucepan until warm and soft.
Stack your pancakes and top with a generous scoop of ice cream, warm berries, cacao nibs and a few leaves of fresh mint.
Eat your delicious pancakes!